Thistledown is a South Australian wine project founded by Masters of Wine Giles Cooke and Fergal Tynan, focused on producing elegant, site-driven expressions of Grenache and other Mediterranean varieties.

The winery has become especially recognised for championing old-vine Grenache from regions such as McLaren Vale and the Barossa Valley, helping redefine Australian Grenache in a fresher, more refined style.

The Vagabond is sourced from several old vine vineyards in Blewitt Springs, an area prized for its deep sandy soils and naturally perfumed Grenache wines. Gentle winemaking, partial whole-bunch fermentation and minimal intervention preserve aromatic lift, texture and a strong sense of place.

McLaren Vale, just south of Adelaide, is one of Australia’s most consistently high-quality wine regions, famed for richly flavoured yet poised reds. The climate is Mediterranean: warm, dry summers and cool, wet winters. Crucially, the Gulf St Vincent lies on its doorstep, sending afternoon sea breezes that temper heat, while evening “gully winds” descending from the Mount Lofty Ranges enhance diurnal range and preserve freshness. Elevations from near sea level to over 300 metres, plus varied aspects, add further nuance to ripening.

Geology here is famously complex and ancient. Vineyards sit on a mosaic of sandy and loamy soils, red and brown clays, ironstone gravels, terra rossa over limestone, and free-draining coastal sands (notably in Blewitt Springs). These differences translate directly into style—from perfumed, fine-boned reds on sand to denser, more structural wines on clay and ironstone.

Shiraz is the regional flag-bearer, ranging from plush, dark-fruited and chocolate-tinged to more savoury, peppery expressions in cooler, higher sites. Old-vine Grenache thrives, delivering fragrant, medium-bodied wines and forming the backbone of many GSM blends with Mourvèdre. Cabernet Sauvignon offers a firmer, mint-flecked counterpoint. Embracing its climate, McLaren Vale also excels with Mediterranean varieties: Fiano, Vermentino and Grenache Blanc for vibrant, saline whites; Tempranillo, Sangiovese and Nero d’Avola for bright, food-friendly reds.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.